Hi y'all. (I really wanted to put in It's Britney Bitch somewhere in here... but since I'm not Britney... well, you get the picture!)
I'm blogging from my couch while watching my children play play-dough. How cool is that!? I finally got my wireless access set up again in the house. If I had known my router was so nearby, I would have done it months ago!
I'm currently reading a book called The Beck Diet Solution: How to Train your Brain to Think like a Thin Person. Week 1 is all about getting ready to diet. No dieting involved yet, though. It's just preparing and making sure that you have the tools to be able to resist temptation. Week 2 is about getting ready to diet. I'm somewhere in the middle of week 2 even though it's been 3 weeks since I started reading the book. :) So far I'm down 6 lbs. 6 lbs in 3 weeks is SO SLOW compared to what I'm used to, but if it stays off, who gives a rats ass, right?
My goal is to be down to 170 lbs (hopefully a nice solid size 10-12) by my birthday Feb 11. I love that Mrs. Schulz gave me a 10 day buffer zone in my goals!
Here's my workout schedule currently:
Monday: Boot amp class - I did the first one last week. It was painful, painful, painful. I was sore until Wednesday!
Tuesday: Off. Walk with kids -- if I can after that damn Bootcamp Class!
Wednesday: Yoga class. It is so wonderful to have that night of stretch after having a day to recover from Susan's (the instructor for the Bootcamp Class) brutal class. Allison, the Wednesday night teacher does a good 10 minute ab set at the end of class. Eventually I'm hoping to do Step at 7 and then Yoga at 8 on Wednesday. We'll work up to that. :)
Thurday: Off.
Friday: 45- 60 minutes on the elliptical + weight lifting
Saturday: 9am Yoga class. Kathy teaches this. It's far more relaxing than the Wednesday night class. She does things slower and more methodically than Allison. :)
Sunday: Still up for debate. I'm trying to decide between taking Step at 6 or just having another day off!
My Mr. Wonderful likes the fact that I'm working out, so he's watching the kids for me while I hit the gym.
Meanwhile I'm trying to eat more balanced meals more often. Lately I'm kind of stuck eating home made breakfast burritos (3 egg whites, 1/4 cup shredded cheese, turkey sausage in a 8" whole wheat tortilla) for breakfast at 7. I eat a snack at 9. It's usually a handful of homemade trail mix (toasted almonds, unsalted cashews, peanuts, dried cranberries and some chocolate chunks). Lunch is a sandwich and salad or soup at about 11. There's another snack between 1 & 3 - sometimes popcorn, sometimes yogurt. It all depends. :) Dinner is something very, very low carb. I'm trying to stay away from carbs after 5. My body just holds onto them. It sucks. I'd love to eat bread without problems!
While I'm eating all of this I try to drink 4 liters of water a day. Yes, you read that right - 4 liters. I've got a 2 liter pitcher on my desk. My drawer is full of crystal light because there comes a point where I can only drink so much water flavored water. :)
Jossie - welcome. I probably should have put this at the top, but well - I was just so excited! :)
I actually made this great recipe the other day and it was SO easy. Now - you think I can remember it? It had whole wheat pasta, ground seasoned turkey, brocolli, dried aprocots and peacans. It was fabulous.
Oh - the other thing that is my go to fast food is 1 Morningstar Farm's Black Bean Burger on top of my salad with 1/4 cup shredded cheese, refried black beans and a couple of tablespoons of salsa. I sometimes crumble some tortilla chips over the top like they are crutons (is that speled right??!)! It's so good! I've found that the key to the tofu stuff is to cook it the right way. Well, I didn't really find on my own, I was told, but ya know - I know it anyway. :) The Black Bean burgers work really well in a frying pan on each side for 6-7 minutes until they carmelize and get a little crunchy. And I TRULY adore the damn tofu chicken patties. They remind me of Elementary School Lunch. :)
And to Anonymous - no, we do not have another bride yet. She's picked out the dress though. LOL I'm just waiting for the very large diamond ring. He was asked about when he was going to marry me by one of our customers last week. He said he figured I wouldn't live with him in sin forever. I told him he'd better have a more solid answer then that. I told him again that I wouldn't wait 6 years for my ring like he made his ex-wife wait. Hopefully that's enough of a hint. :)
Ok - did I cover everyting? Gosh - I hope so.
I just have to shout out to Karen. :) I read your blog all the time girlfriend. You, Jossie and Dani should come up some time and we have a girls night watching chick flicks or going out and drinking or something!
K - Done now.
Aideu mis amies.
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6 comments:
Holla!
Here's something I cook pretty often when I can't think of something else. Don't really know much about it nutritionally so its a surprise!
rice (brown, white, wild, basmati, jasmine, black)
vegies (usually go for a frozen blend with broccoli)
firm or extra-firm tofu (I like the refrigerated tofu
about a tablespoon of olive oil, enough to coat the pan
Bragg's or a soy sauce
powdered garlic
Cook the rice.
Cook or steam the vegies.
Cook the tofu -- I cut the tofu into cubes. Heat the olive oil in a skillet on medium heat. Add the tofu. I put in about as much soy sauce until the tofu is covered (Bragg's is lower-sodium). Then some garlic on top. Stir it up. Cover and stir once in a while to make sure it doesn't burn. It takes about 10 min or so to cook so it isn't squishy/raw anymore. Not sure if that is the best way to cook it, but it gets the job done. ;-)
I like to layer the rice, then veggies, then the tofu in the proportions you like/want on your plate or bowl. The tofu helps flavor the rice. And save the rest for leftovers.
So is this our first official recipe?
Jossie what do you think? We give everyone 2 weeks to try this out and report back on how we like it?
(I am out of town this weekend so I will not be able to do it in one week this time)
Danielle
Thanks for the recipe. I'm so tired of cooking/eating the same stuff, I get bored about what I eat pretty quickly. This will help me and others enjoy a variety of foods.
I think this might be our first one. Lets try it and see how it goes. we can set a 2 week or 3 week date to discuss how difficult it was and if we liked it, etc.
Say by Halloween eve (10/30)?
Scary...the pressure! I haven't made it in a while so maybe I should too! :)
Feel free to try your own thing with it too. I don't think I make it the same each time. Not sure what to call it....kind of healthy Asian? Reminds me of the food from Chin's.
Nutrition Info (not necessarily the ratio I use, just the info I found):
1 cup cooked brown rice:
Calories: 216
Protein: 5g
Carbohydrate: 44.7g
Total Fat: 1.75g
Fiber: 3.5g
3 oz tofu:
Calories: 60
Protein: 6g
Carbohydrate: 2g
Total Fat: 3g
Fiber: 0g
1/2 cup cooked broccoli:
Calories: 27
Protein: 2g
Carbohydrate: 6g
Total Fat: 0g
Fiber: 3g
1 Tbsp Olive Oil:
Calories: 120
Total Fat: 13.5g
1/2 tsp Bragg's:
Calories: 0
Protein: 290mg
Carbohydrate: 100mg
Total Fat: 0g
Fiber: 0g
Sodium: 110mg
I added up those nutritional Stats..
Does the Fat from the olive oil really count 1 tbsp per serving or is that for the whole dish? Because that was 13.5 g of Fat.
1 cup cooked brown rice:
3 oz tofu:
1/2 cup cooked broccoli:
1/2 tsp Bragg's:
1 Tbsp Olive Oil:
Calories....: 423
Protein.....: 13.29g
Carbohydrate: 52.8g
Total Fat...: 18.25g
Fiber.......: 6.5g
Sodium......: 110mg
Not sure -- I always have leftover oil in the pan, but I didn't want to ignore it either.
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